![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5f005BZSb-hEos-knqsS8DWUdbyGCd7Ij0qdwYkR8KKMGqiNOZETfg536nr2X-8nTTKZHcIl7T_hvl3eVBJmhyEdBBXgjdtYhCIu1EKZV9rIeN7OezsaRbldhAUQG2zcfLIpYSA4ilQM/s288/83.jpg)
You can choose from any number of varieties of multicolored peppers. The main thing is to have a lot of them, the more different textures & colors the better.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93REfo2McVb1XAZO9J-EuwSzlf06vn5FaDdddVhFarVr18Dg18ZXgKADbj8U_IPeZQ-VheINnAdz0jzkDlNhMjznTage88UHx4oO9iI7Jl860A5VPpkWqw5-wjYv62CjkKuY32NX0TWtb/s288/8.jpg)
I like to add at least one hot pepper to the mix but that is completely optional.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bteAd0ktqQ0t7CfFs2lv2XtRiAys0151RtcOuGXxCYLyqoYdViiHX9NigBizpNTEOkFW2Rwa_-hsnxN1l44i4PwPqwxHf0D2Dp4qkaCTQA6aGQUM5xekS_8GYJ9SJsC7UDv4KKy273QQ/s288/85.jpg)
Slice & sauté your peppers in a large sauté pan over medium heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmh0N664Bn36y67q5QlqcZ6wBQG_Tr7NDetOqdi_jrU6KLs-HxuquqGEIyyrm5RhDb7s7e_ShXT8GlC6ns4UHT4iyOHUzkmBR8RJNUuZT4KjLHD5lKwy9sYU-LDCyyfVajKpp2kMUAeC-_/s288/86.jpg)
Add chopped garlic to taste, for me the more garlic the better. Sauté garlic with peppers & then add peeled & diced tomatoes. Again the quantities are according to taste & what you have on hand. I would say about as many tomatoes as peppers. Canned tomatoes may also be substituted for fresh.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6hsXai2rWjjn_oJfOo-s2k6yzDrvahM69E__YyxVNgkhqTXLiSgyYOBhSUqbd90DF4BCCx5bIshkMZohuyDh578NW-yz_kAN3gERQe5gFZioZFQOb2I_xQkkVKgqz8r_D84BM0sxxKX1/s288/87.jpg)
Simmer until your tomatoes have softened into a velvety rich sauce. Then add a large handful of chopper parsley, stir & serve. There are many different variations of piperade. Some recipes add eggs to the mixture to give it an even richer consistency.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVF66fzHJXNDnhnO8SlyX-GItGC70yH8sLiel9lCJrteJaftWPB9ye9bTn3vWobX_O2C0rGAhx5EJWoOfMcV-hyziRiO-YhobI4XLxt9DCCQcu8lkYEd-3SboS6tTjNqJJZ54h2IrxZQsI/s288/88.jpg)
Piperade is often served as a side dish to accompany Basque chicken & rice. Or it can be eaten simply as is, as a light lunch or dinner served with plenty of crusty country bread to soak up all of that lovely sauce. Add a green salad & to me you have a perfect colorful autumn meal.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCwzS_zDCXoLabHVbmixXFB-wuxCmAILIn0dQvzaA9zXSCWdcL4rCB-OcE12q7Ko-9OHUPQ-t1VAvUCPzrETkJbaWwSBBrGzgr-wFt8tcs8s_wwGCDn7RLvjDG1aU1iVyy_8gzhDAr01O/s288/89.jpg)